I usually like to keep titles short and sweet but I feel it’d be a huge injustice to this sandwich. I could have made it even longer, I didn’t mention that the bacon is coated with brown sugar and the portabello was sauteed in a balsamic glaze.
It’s strange how plans can change. I spied a sweet dough recipe in a Bon Appetit magazine from a year ago- I really have to purge some of our bathroom reading material- and got all weird and excited to make it.
It’s featured as an ideal dough that can be used for a bunch of different recipes, pretzels being one and it’s been a while since I’ve played with some yeast.
And then I opened the fridge and saw a hunk of habanero chili jack cheese. It’s way too spicy for anyone else but me so fitting it into a weeknight dinner isn’t exactly a snap.
But wait, when you read as many food blogs as I do you start to see trends and right now grilled cheese sandwiches are a hot ticket. April is actually National Grilled Cheese Month.
The gooey, ridiculously simple sandwich gets thirty days of worship- that’s special and well deserved. So basically all visions of plump, chewy pretzels went poof and the pretzel loaf was born, sliced, filled with awesome spicy cheese, introduced to mushrooms and bacon and gently embraced between two panini plates.
The bread is sweeter than I had imagined. After that first bite the sweet gives way to savory and salty and then the habanero kicks in like a cheap illegal firecracker- you know the ones- after they go boom you’re checking to see if you still have any eyebrows.
You could just use sourdough and skip the brown sugar on the bacon and even forget the balsamic for the mushroom but I don’t think your world will rock as much as mine did when I ate this sandwich.
You have 22 days left to make a grilled cheese sandwich…go!
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